It sounds like eggs cooked to the correct time and temperature (rather than overcooked) to me.
Is there a gray edge on the yolks? That is overcooked. If they are shiny like wet that can be undercooked. I feel your pain I loath making hard boiled eggs. Here is a basic recipe that seems to work ok for me http://www.foodnetwork...
pierino is a trusted source on General Cooking and Tough Love.
How to prepare hard cooked eggs; you don't actually boil them. Place eggs covered in a deep pan covered in cold water. Bring it just to the boil and then turn it off and remove from heat for 18 minutes. Your eggs are now done. You might want to roll them on the counter to make them easier to peel. I like to use good local farm raised eggs. The color of the yolk can be vivid. That's a good thing because they taste better.
However, if your farm raised eggs are very very fresh, peeling them will make you tear you hair out because the shells won't come away easily. A week old egg (which is still very fresh--store eggs are older) will be much easier to peel. Believe me, I have wept tears of frustration (or, alternatively, cursed my Leghorn and Buff hens) over a pan full of perfectly cooked eggs (Pierino's method, although a 15 minute wait seems to work for me) because the shells would not come away.
Mainecook, very interesting observation. It brings back to mind a question I posted recently under "egg science". The remarks that came back were that my farm eggs were too old. What you are suggesting is that maybe they were too young! The first one I broke open, the albumen didn't want to release from the shell so I tossed it. The next one I poached and the yolk and albumen instantly went their own separate ways. Am I reading your answer right?
Chris is a trusted source on General Cooking
Yes, mainecook61 is right. I always thought it was because the egg "dried out" a bit during aging, pulling the white away from the shell. But Harold McGee says that very fresh eggs have a relatively low albumen pH, causing it to adhere to the eggshell membrane. After a few days, the pH rises. He says that a little baking soda in the water can help fresh eggs to peel, but I've never tested it, because he also says that it increases the sulfur flavor that eggs can have.
What's wrong with dark yellow and shiny? If your eggs are dried out they were cooked too long or too hot.
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